Description
Delight in these moist and zesty Lemon Chia Seed Muffins, bursting with fresh lemon flavor and packed with nutritious chia seeds. Perfect for a healthy breakfast or a refreshing snack, these muffins combine the tanginess of lemon with the wholesome texture of whole grains and the subtle sweetness of honey.
Ingredients
Dry Ingredients
- 1¾ cups (218.75 g) all purpose flour (option to swap half with whole wheat flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ tablespoons (30 g) chia seeds
Wet Ingredients
- ¼ cup (59.15 ml) avocado oil
- ½ cup (169.5 g) honey
- 2 tablespoons lemon zest
- 1½ tablespoons lemon juice
- 2 large eggs, room temperature
- ¾ cup (170 g) Greek yogurt (full fat or 2%, plain or vanilla), room temperature
- 1 teaspoon vanilla paste
Optional Topping
- Extra lemon zest (about ¼ of a lemon), rubbed into turbinado sugar
- 1 tablespoon turbinado sugar
Optional Lemon Icing
- ½ cup (60 g) powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, chia seeds, and salt until evenly combined.
- Combine Wet Ingredients: In a medium-sized bowl, whisk the avocado oil, lemon zest, Greek yogurt, honey, vanilla paste, eggs, and lemon juice until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gently stir the wet ingredients into the dry ingredients just until combined; avoid overmixing to keep the muffins tender and light.
- Fill Muffin Pan: Use an ice cream scoop to evenly distribute the batter into the prepared muffin liners, filling each about ¾ full for optimal rising.
- Add Optional Topping: If desired, mix extra lemon zest with turbinado sugar and sprinkle evenly over the muffin tops for a sweet citrus crunch.
- Bake Muffins: Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean without wet crumbs.
- Cool: Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely for best texture and flavor.
- Prepare Optional Lemon Icing: In a medium bowl, stir together powdered sugar and lemon juice, adding up to an additional ½ tablespoon lemon juice if the icing is too thick.
- Drizzle Icing: Once muffins are completely cooled, drizzle the lemon icing over the tops for a sweet and tangy finish.
Notes
- For a healthier twist, swap half of the all-purpose flour with whole wheat flour.
- Ensure eggs and Greek yogurt are at room temperature to create a smoother batter.
- Do not overmix the batter to avoid dense muffins; mix just until ingredients are combined.
- If you prefer a more pronounced lemon flavor, increase the lemon zest by 1 tablespoon.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze baked muffins without icing for up to 2 months; thaw before serving and add optional icing.
- Turbinado sugar topping adds a delightful crunch and extra sweetness but can be omitted for a softer top.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
